Preparation method of tender okra drink

A technology of tender okra fruit and preparation technology, applied in the direction of food science, etc., can solve the problems of inconvenient drinking, loss of nutrients, unacceptable method and taste, etc., and achieve the effect of bright color and comfortable taste

Inactive Publication Date: 2014-12-17
SHUYANG SU HE AGRI PROD SALES PROFESSIONAL COOP ASSOC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new type of Okra sweetener drink made from raw crops called okrastica fruits solves problems with losing too much nutritional value when produced through traditional methods like extraction or evaporation techniques that use solvents such as ethanol for flavoring them.

Problems solved by technology

This patent describes two technical problem addressed during production of an edible product called Okra. Firstly, there was poor quality control over its ingredients due to lack of knowledge about how specific chemical components were added while preparation methods resulted in loss of their original properties. Secondly, Okra had limitations like being too sweet at meal time, losing essential oils through burning, causing inflammations around joints after eaten, creation of bad smells near fish bones caused by excessive bitterness found within these plants themselves.

Method used

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Examples

Experimental program
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Embodiment 1

[0021] The present embodiment provides a kind of preparation technology of okra tender fruit beverage, comprises following specific steps:

[0022] (1) Select plump, impurity-free and undamaged tender okra seeds for subsequent steps,

[0023] (2) Wash off the residual phosphate fertilizer on the tender okra fruit with clean water, soak in alkaline ionized water, heat to boil and then cook for 3 minutes, take it out and quickly place it below 10°C to cool for 2 minutes;

[0024] (3) Grind the tender okra fruit with a gum grinder, screen at least two sides, and use a rolling dragon screen of at least 110 wood for screening;

[0025] (4) Proportion the beverage according to the following mass percentages: okra tender fruit polished juice: 40%, milk powder: 0.08%, glucose: 0.08%, lotus root powder: 0.22%, and quickly place it at 30°C for 5 minutes after preparation , to obtain the okra tender fruit drink.

[0026] The technical scheme further defined in the present invention is:...

Embodiment 2

[0032] The present embodiment provides a kind of preparation technology of okra tender fruit beverage, comprises following specific steps:

[0033] (1) Select plump, impurity-free and undamaged tender okra seeds for subsequent steps,

[0034] (2) Wash off the residual phosphate fertilizer on the tender okra fruit with clean water, soak in alkaline ionized water, heat to boil and then cook for 3-5 minutes, take it out and quickly place it below 10°C to cool for 3 minutes;

[0035] (3) Grind the tender okra fruit with a gum grinder, and screen at least two sides;

[0036] (4) Proportion the beverage according to the following mass percentages: okra tender fruit polished juice: 43%, milk powder: 0.15%, glucose: 0.15%, lotus root powder: 0.29%, after the preparation is completed, quickly place it at 30°C for 10 minutes to cool , to obtain the okra tender fruit drink.

[0037] The technical scheme further defined in the present invention is:

[0038] Further, in the preparation ...

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PUM

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Abstract

The invention discloses a preparation method of a tender okra drink. Full and non-damaged tender okras without impurities are selected, phosphate fertilizer remained on the tender okras are washed out by clean water, the tender okras are soaked in alkaline ionized water and heated until the water is boiled and then continuously boiled for 3-5 minutes, taken out and quickly cooled in an environment at below 10 DEG C for 2-3 minutes; the cooled tender okras are ground by a colloid grinding machine, and screened for at least two times; the ground tender okra juice, milk powder, glucose and lotus root starch are mixed with water, and quickly cooled in an environment at below 30 DEG C for 5-10 minutes, so as to obtain the tender okra drink. The preparation method conquers the defect of the prior art that a large amount of nutrients are lost during the production process. The drink comprises the extract of fresh tender okras and ionized water, so that the drink tastes comfortable, seems light in color, and the nutrients of the fresh tender okras are well maintained during the production process.

Description

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Claims

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Application Information

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Owner SHUYANG SU HE AGRI PROD SALES PROFESSIONAL COOP ASSOC
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